Friday, 23 September 2016

Recipe: Indian Spiced Potato Wraps with Easy Raita & Spicy Slaw

I think India makes some of the best vegetarian food. Usually at home when we have wraps where everything is brought to the table and we build our own for dinner we have chicken fajitas (probably our number one Saturday night family supper!) However, while you can make a veggie version fajitas are always better with meat. So, this is my new veggie go to: delicately spiced Indian-style potatoes, an easy, cooling raita, spicy slaw and a couple of handfuls of fresh mint, all wrapped inside a naan-style wrap.
Indian Spiced Potato Wraps with Easy Raita & Spicy Slaw | @rachelphipps
Indian Spiced Potato Wraps with Raita & Spicy Slaw | @rachelphipps
This is one of those dishes where I like to do halfway-homemade. Yes you could make your own naan, but I find shop-brought, naan style wraps hold the filling better (this is probably the only occasion where I'd advocate anything other than a Peshwari naan with Indian food!), and you know the new Baxters Deli Toppers Red Slaw I used in my Shredded Barbecue Duck Rolls with Red Slaw? Their new Spicy Slaw is perfect here. 
Indian Potato Wraps | @rachelphipps
On the other hand, while I'm perfectly happy to scoop endless amounts of poppadom with mango chutney, fresh chutney and that mass produced raita they give you while you wait for your food in an Indian restaurant, nothing will ever beat a bowl of fresh raita that has just been made. My version is made with 0% Greek Yogurt, balancing out the fact you're essentially eating a carb wrap stuffed with more carbs. 
Indian Spiced Potato Wraps with Easy Raita and Spicy Slaw | @rachelphipps
The quantities here serve two, but these are designed to serve a crowd. Just double or triple up, and bring everything to the table so that everyone can help themselves. Bring some white wine and Indian beer to the table too, and any leftover potatoes are great fried up again as part of a cooked breakfast.

  • 2 Large Waxy Potatoes
  • Sea Salt
  • 1/4 Cucumber
  • 65g (2 oz) 0% Greek Yogurt
  • Large Handful Fresh Mint
  • Pinch Golden Caster Sugar
  • Freshly Ground Black Pepper
  • 1/2 Lime
  • Vegetable Oil
  • 1 tsp Ground Cumin
  • 1 tsp Chilli Powder
  • 1/2 tsp Ground Turmeric 
  • 1/2 tsp Garam Masala 
  • 2 Large Naan-style Wraps
  • Baxters Deli Toppers Spicy Slaw

Peel the potatoes, and cut them into large cubes. Place them in a saucepan with a large pinch of salt and enough cold water so that they are just covered. Set over a high heat so that the water comes to the boil and so that the par-boil. This should take about 10 minutes. You should be able to stick a knife through a piece, but they should still be firm and hold their shape.

Meanwhile, make the raita. Peel and grate the cucumber. Usually you'd remove the seeds because these hold excess water, but to get a nice consistency as 0% Greek yogurt is rather thick, I leave them in. Chop half the mint, and combine the cucumber, yogurt, mint, a pinch of salt, a pinch of sugar and a generous seasoning of freshly ground black pepper. Season to taste with a spritz of lime. 

Drain the potatoes. Heat a large frying pan over a high heat with a generous glug of oil. Once the oil is shimmering, add the potatoes and the spices. Fry until the potato cubes are coated in the spices and they've gone crispy around the edges (this should again take about 10 minutes). Season with salt, and a good squeeze of fresh lime juice. 

Bring the potatoes to the table in a warm bowl, the raita, the mint leaves picked off the stalks in another bowl, the wraps and a jar of Spicy Slaw to the table, and enjoy right away.

Baxters now have their great Deli Toppers microsite online, featuring some great recipes with the Deli Toppers including Korean Fried Chicken, King Prawn and Mango Salad, and Shrimp Tacos with Guacamole and Spicy Slaw. You can also enter a sweepstake to win a jar, and remember, if you make these wraps remember to tag me (@makingmewonder on Twitter and @missrachelphipps on Instagram) and to use the hashtag #GetTopping.

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